Zucchinni Scarpaccia
This Italian Zucchini Scarpaccia recipe is a crispy, savory zucchini dish that’s quick to make and perfect for any meal.
Servings: 6
Calories: 225kcal
Equipment
- 1 mandolin or box grater
- baking/parchment paper
- large baking dish/pan
Ingredients
- 1 tablespoon olive oil for sauteing
- 3 large zucchini 750g to 1 kg (no need to be exact—use what you have!)
- 1 medium onion (white or red)
- 1 cup all-purpose flour
- ⅓ cup cornmeal
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary
- 1 cup water
- 3 tablespoons olive oil for the batter
- 2 tablespoons grated Parmesan
- salt and pepper to taste
- Optional garnish: fresh basil or rosemary + chili pepper flakes
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or you can sprinkle a little cornmeal or polenta directly on the baking pan.
- For the zucchini and onion, use a mandoline on a thin setting or the slicer side of a box grater to get even, thin slices.3 large zucchini, 1 medium onion
- Heat the olive oil in a pan over medium heat. Add the zucchini and onion with a pinch of salt. Sauté for 5 minutes until softened. Remove from heat and let it cool.1 tablespoon olive oil
- In a mixing bowl, whisk together the flour, cornmeal, garlic powder, fresh rosemary and a little salt and pepper. Slowly add the water and 1 tablespoon olive oil, whisking until smooth.1 cup all-purpose flour, ⅓ cup cornmeal, 1 teaspoon garlic powder, 1 cup water, 3 tablespoons olive oil, salt and pepper to taste, 1 tablespoon fresh rosemary
- Stir the cooked zucchini and onion into the batter. Pour the mixture onto the prepared baking sheet. For extra crispiness, you can sprinkle a little cornmeal or polenta directly on the baking pan before spreading the batter evenly.
- Press the batter down gently to ensure it’s even and thin, allowing the zucchini slices to make good contact. Sprinkle Parmesan evenly over the top, then bake for 20-25 minutes until golden and crispy at the edges. You can cook for longer if you want the scarpaccia to be extra crispy!2 tablespoons grated Parmesan
- Let the zucchini scarpaccia cool for about 20 minutes, then slice it into squares and enjoy! Serve warm, and if you like a little kick, sprinkle on some chili flakes.Optional garnish: fresh basil or rosemary + chili pepper flakes
Video
Notes
- Slice Zucchini Thinly: Thin slices ensure even cooking and a crispy texture.
- Let the Batter Rest: For extra crispiness, let the batter sit for 10 minutes before cooking.
- Use Fresh Parmesan: Freshly grated Parmesan melts better and adds more flavor than pre-grated versions.
- Adjust Seasoning: Taste the batter before cooking and adjust salt and pepper to your preference.
- Reheat for Crispiness: If storing leftovers, reheat in a skillet or oven to restore the crispy edges.
- Customize It: Feel free to add herbs like basil or thyme, or a pinch of chili flakes for a spicy kick.
Nutrition
Calories: 225kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 345mg | Fiber: 3g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 2mg
